Description
A moist, tender, and healthier zucchini bread made with Greek yogurt, honey, and a touch of cinnamon. Perfect for breakfast, snack time, or gifting!
Ingredients
Scale
- 1/3 cup coconut oil (or vegetable/canola oil)
- 1/2 cup honey or agave
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup shredded zucchini (gently blot if too wet)
Optional:
- 2 tsp orange zest
- ¾ cup chopped walnuts, raisins, or chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together oil, honey/agave, egg, Greek yogurt, and vanilla extract.
- In a separate large bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Combine the wet and dry ingredients until just mixed.
- Fold in shredded zucchini and any optional mix-ins like orange zest, walnuts, raisins, or chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Make sure to blot excess moisture from the shredded zucchini to prevent soggy bread. This bread also freezes well—wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg